Step 1

Place radishes, asparagus, carrots, and haricots verts in 4 separate pint jars. Evenly divide jalapeño slices, peppercorns, mustard seeds, and crushed red pepper among jars.

Step 2

Heat white vinegar, 1½ cups water, sugar, and kosher salt in a medium saucepan over medium-high. Cook, stirring often, until sugar is completely dissolved, about 5 minutes. Pour hot liquid evenly into jars.

Step 3

Cover jars with lids and bands; cool completely to room temperature, about 1 hour. Transfer to refrigerator, and chill at least overnight or up to 2 weeks.